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Type: Article

Organoleptic Characteristics of Flavor Materials: May 2014

Juniper berry extract, carob beans oleoresin, oil blood orange Italian 5-fold, hyssop oil, 4-acetyl-2-methyl pyrimidine and more.

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The Bitter Truth about Beer Flavor Development

The National Association of Flavors and Food-Ingredient Systems (NAFFS) examines the contribution of hops and other extracts in creating unique flavor profiles.

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The Application of Flavor in Food Processing

Within each segment of the food and related industries there are technologists whose responsibility it is to ensure that the end products are correctly flavored to satisfy customer expectations, technological needs and legal requirements. To parallel this, the flavor industry itself employs technical service experts to give advice on flavoring choice and applications. It is the close collaboration between flavor manufacture and the user industries which ensures the present high standards of our manufactured food products and ensures that flavorings are used under optimum conditions.

Encapsulation of Artificial Flavors by β-Cyclodextrin

Numerous authors have reported the utility of cyclodextrins for the encapsulation of flavor compounds. Other researchers have used cyclodextrins to specifically remove off-flavor components from a product. The cyclodextrin property of selective binding prompted us to initiate this study. It was of interest to determine the specificity of β-cyclodextrin encapsulation of flavor compounds typically used in the formulation of artificial fruit flavors.

Using the Categorizing Technique to Make Flavors

A novel approach to flavor development. We’ll look at what a flavor compound is. We’ll define “flavor development,” and we’ll look at the “categorizing technique” for flavor development.

Minor components in natural flavors and fragrances

Fragrances and flavors are most often constituted by numerous components, of which certain particularly powerful ones are detected in dilutions of the order of a gram per metric ton and even lower. The increasing importance of these minor components is not always realized by most specialists in our profession. Yet, these minor components constitute a future field for fundamental research and for industrial applications with economic consequences.

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Organoleptic Characteristics of Flavor Materials- November 2019

This month’s column features discussions on inca berry, habanero pepper essence, 2-butyl-2-octenal and more.

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Organoleptic Characteristics of Flavor Materials - September 2019

This month’s column features discussions on isobutyl phenylacetate, hexyl octanoate, celery seed oil and more.

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Organoleptic Characteristics of Flavor Materials - June 2019

This month’s column features discussions on red mandarin oil, 2,5-dimethylpyrazine, wormwood extract and more.

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Organoleptic Characteristics of Flavor Materials - May 2019

This month’s column features discussions on cognac oil white, dimethyl sulfoxide, trimethyl pyrazine, 2-ethyl-6-methylpyrazine and more.

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Flavor Bites: trans-2, cis-6 Nonadienal

With a powerful green, cucumber aroma, trans-2, cis-6 nonadienal can add a fresh character to a range of flavor applications.

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Organoleptic Characteristics of Flavor Materials - December 2018

This month’s column features discussions on fenugreek absolute, orris resinoid, cis-6-nonenal and more.

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Flavor Bites: Pent-3-en-2-one

Despite its limited usage and subtle role in a profile, this is an ingredient that flavorists could make much more use of to brighten an unusually wide range of flavors.

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Organoleptic Characteristics of Flavor Materials: November 2015

This article explores a variety of flavor profiles and applications such as methyl cis-5-octenoate (synonym: guavanate), geranium oil, terpeneless, green ginger oil and more.

Organoleptic Characteristics of Flavor Materials: June 2015

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. This edition features vanilla absolute, nonanoic acid, 2-methyl-2-pentenoic acid, 2-heptanone and more.

Organoleptic Characteristics of Flavor Materials: February 2015

Odor, taste and suggested applications for Honey Treattarome, natural cocoa extract, methylphenylacetate, natural passion fruit Hinotes and more.

Organoleptic Characteristics of Flavor Materials: August, 2014

Ginger oil fresh, 3,7-dimethyl-6-octenoic acid, natural, benzyl formate and more.

Organoleptic Characteristics of Flavor Materials: June 2014

In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from 2-methyl-3-tetrahydrofuranthiol (cis and trans) and rum CO2 extract, to oil lemon Meyer (cold-pressed).

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